• Journal of Environmental Science International
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• v.4 no.4
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• pp.323-333
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• 1995

The effects of plant hormones (NAA, $GA_3$ and BA) and light qualities (white, red, green and blue light) on the changes of reducing sugar contents and invertase isozyme activities in leaves of maize (Zea mars L.) and mung bean (Phseolw radiatus L.) seedlings were investigated. NAA accelerated the increase of reducing sugar contents and invertase isozyme activities, on the contrary, $GA_3$ had little effect in the accumulation of reducing sugar and in the increase of enzyme activities from the leaves of maize and mung bean seedlings. On the other hand, BA accelerated an increase in the activities of the invertase isozyme from the leaves of mung bean seedlings whereas it had little effect in the increase of the enzyme activities from those of maize seedlings. The accumulation of reducing sugar in leaves of both seedlings was promoted by red light irradiation compared to white light irradiation, while the activities of the enzyme were little affected by various light Qualities. In the simultaneous applications of plant hormone and light quality, NAA with white light was very effective in the increase of reducing sugar contents and the enzyme activities from the leaves of mung bean seedlings, whereas NAA application with blue light showed a prominent enhancement in the reducing sugar contents and the enzyme activities from those of maize seedlings. These results suggest that plant hormone, particularly NAA, may be a more important factor than various light Qualities in the stimulation of invertase activity.

• Journal of Conservation Science
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• v.37 no.1
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• pp.13-24
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• 2021

Safflower, a natural dye representing red, is the dye that materials and dyeing method are recorded in the literature, including materials and dyeing. Although the safflower is the same, the ash used as a mordant is recorded differently in each literature, which greatly affects the aesthetic perspective in realizing the traditional safflower red. Therefore, the optimal conditions for realizing the traditional safflower red were sought. The experiment was conducted by pH investigation, dyeing and color analysis by dyeing solution water, concentration, and temperature by ash, and the unique color of red was confirmed. As a result of the test, the pH point of time when the uniq ue color was expressed was 11.53 as goosefoot ash (natural bedrock water), which was 1:100 for concentration and 70℃ for temperature, which was easier to extract red pigment than other ash, indicating that it is suitable for safflower dyeing. The analysis of the ash showed that K and Si play an important role in dyeing, especially Si, which is an element that inhibits carthamon. The color of red was similar to that of KS Standard vivid purplish red in the ash of the goosefoot, and the other ash was deep purplish pink. In the light of findings, it was possible to quantify the dyeing method through traditional materials and find the standard color of red color, and it is judged to be a basic data for studying the unique color of natural materials.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.412-421
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• 1998

Physicochemical and microbiological properties of red beans, soybeans, barleys, and corns irradiated by gamma-ray at 1.2 kGy, 10.1 kGy, or 30.5 kGy were investigated. Moisture content and crude lipid content of the irradiated cereals showed no significant difference from the nonirradiated group. TBA values of corns irradiated at 30.5 kGy increased. Gamma irradiation reduced the numbers of mesophilic and psychrotrophic bacteria in the cereals. Yeasts and molds were reduced below detection levels even at 1.2 kGy dose-irradiation. There was no significant difference in reducing sugars between the irradiated cereals and the nonirradiated ones except corns. Stachyose, raffinose, and sucrose of soy beans and sucrose of barleys increased by 30.5 kGy dose-irradiation. Loss of riboflavin content of the irradiated samples was not observed except red beans irradiated at 30.5 kGy. In Hunter's color, b value of the red bean powder increased but L value of the soybean powder decreased by the Irradiation. L, a, and b values of the barley powder slightly increased under 30.5 kGy dose-irradiation and b value of the corn powder decreased under 10.1 or 30.5 kGy-dose irradiation.

• The Plant Pathology Journal
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• v.29 no.3
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• pp.274-284
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• 2013

The incidence of Broad bean wilt virus 2 (BBWV2) on red pepper was investigated using the samples obtained from 24 areas of 8 provinces in Korea. Two hundred and five samples (79%) out of 260 collected samples were found to be infected with BBWV2. While the single infection rate of BBWV2 was 21.5%, the co-infection rate of BBWV2 with Cucumber mosaic virus, Pepper mottle virus, Pepper mild mottle virus and/or Potato virus Y was 78.5%. To characterize the genetic diversity of BBWV2 Korean isolates, 7 isolates were fully sequenced and analyzed. Phylogenetic analyses revealed that BBWV2 isolates could be divided largely into two groups as Group I and Group II. Based on the partial sequence analyses, 153 selected BBWV2 isolates were subgrouped into GS-I (21.6%), GS-II (3.9%) and GS-III (56.9%). BBWV2 GS-III, which was predominant in Korea, appears to be a new combination between Group I RNA-1 and Group II RNA-2. Viral disease incidence of BBWV2 on red pepper was under 2% before 2004. However, the incidence was increased abruptly to 41.3% in 2005, 58.2% in 2006 and 79% in 2007. These rapid increases might be related with the emergence of new combinations between BBWV2 groups.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.527-541
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• 2003

The purpose of this study was to investigate food preferences and dietary habits of university students in Kyungbuk province. We assessed anthropometric measurements, food preferences, and dietary habits of seventy nine male and sixty nine female students at K university. The results of this study were analyzed with $\chi$$^2$, t, and ANOVA test using SPSS package program. The percentages of students who were underweight, normal and overweight by body mass index (BMI) were 18.0, 22.1, and 27.7 for males, and 17.8, 21.7, and 28.7 for females, respectively. Preferences for noodles with bean sauce, bread (castella, red-bean bread), beef, pork, chicken, ham, garlic, milk soy bean milt carbonated drink ionic beverages, bun (fried, steamed), croquette, soju(alcohol) and tobacco were higher in males than females, but preferences for tangle, strawberry and orange were lower in males than females. Males did not skip meals compared to females, and ate more meat fat than females. Males exercised more frequently and longer than females. Eighty six point eight percent of females and 69.7% of males were dissatisfied with their weights, and females attempted the weight control more than males. Preferences for bibimbab(boiled rice with assorted mixtures), ionic beverages, and beer were shown higher in overweight males than in normal ones and preference for red fish, hamburger, and chocolate were higher in underweight females than overweight ones. Overweight females skipped meals more and ate more meat fats than normal weight ones. Normal weight males and underweight females were satisfied with their weight. The results of this study suggest that university students need more nutritional education, and modification of dietary habits based on food preference to prevent and treat obesity and to maintain their health.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.223-238
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• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.412-417
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• 2014

Soil properties and yields of red been were investigated to establish soil suitability of Korean adzuki bean at 166 farms in Korea. The soil morphological and physical properties were investigated by 1:5,000 scale average yield of 2~3 years. The impact factors to the adzuki bean yields and soil properties were selected based on standard error of each factor. The yields of adzuki bean showed the greatest values when the morphology was alluvial plains, the drainage was well or moderately well, the slope was 2~7%, the texture was fine loamy, the gravel content was less than 15% and the available soil depth was more than 100 cm. Contribution factors of soil properties to the yields were 0.18 of morphology, 0.18 of drainage level, 0.23 of slope, 0.20 of texture, 0.11 of gravel content and 0.10 of available soil depth, respectively. Soil suitability levels were set as the best suitable land if score was greater than 90, suitable land if score ranged from 89 to 85, the possible land if the score ranged from 79 to 84 and low productive land if score was less than 78. According to the criteria 37.5% of the production area was the best suitable land, 29.4% was suitable land, 22.3% was possible land and 10.8% was low productive land. The best and suitable lands were total of 66.9% in Gyeongju, Gyeosangbuk-do.

• Korean Journal Plant Pathology
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• v.2 no.1
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• pp.48-52
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• 1986

The virus isolated from white clover, Trifolium repens showing mosaic symptom was identified as bean yellow mosaic virus (BYMV) based on the host range, physical properties, aphid transmission, serology and morphology of the virus particles. Chenopodium amaranticolor and C. quinoa produced local lesions on the inoculated leaves and chlorotic spot on the upper leaves. Broad bean and cowpea produced local lesions on the inoculated leaves and mosaic with vein necrotic symptoms on the upper leaves. French bean showed vein necrosis on the inoculated leaves, yellow mosaic on the upper leaves and bud blight. The average size of virus particles was 740nm in length. The virus was also transmitted by Myzus persicae. The thermal inactivation point of the virus isolate was $60\;to\;65^{\circ}C$, the dilution end point $10^{-3}\;-\;10^{-4}$ and the longevity in vitro was 3 days Serological tests with the virus purified from Trifolium repens were positive to BYMV antiserum.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.